Flesh of 1 female crab 1 cupful breadcrumbs Lemon peel 1 teaspoonf ul of mixed 1 egg herbs Butter. Mode.— Get a good female crab, take out all the meat, put the coral on one side, pound the meat in a mortar, add one cupful of fine breadcrumbs and grated peel of a small lemon, a little nutmeg, a teaspoonful of mixed herbs, salt and pepper to taste. Bind the mixture Crabs, with a well-beaten egg, moisten with cream✪ Crab Entree, butter some dariole moulds and fill. Bake for fifteen minutes and turn out, garnish with coral rubbed through a sieve. Rot or may be cold for supper. llO—CEAB A LA FEANCAISE. 1 crab 2 or 3 ozs. butler Saltspoonf ul cayenne Tablespoonful tomato sauce J cupful of white sauce Juice of a lemon Mode. — Pick the flesh from the crab, over it squeeze the lemon, sprinkle the cayenne and put it into a saucepan with the butter, white sauce and tomato sauce ; allow all to boil. Serve on toast either as an entree or savoury. 111— DEVILLED CEAB, 1 crab 1 oz. butter Cayenne and salt Tablespoonful curry powder Tablespoonful Worcester- ^ a cupful of white sauce shire sauce Mode. — Pick the flesh from the crab, put the butter into a saucepan with a little cayenne and salt, add the curry powder and sauce ; add the white sauce, and, when boiling, add the crab. Serve with rice. 112— CEAB CEOQUETS. 1 crab 2 boiled potatoes 1 cupful breadcrumbs 2 eggs Cayenne and salt Boiling fat Butter. Mode. — ^Pick the flesh from the crab, mash up the potatoes with a teaspoonful of butter, salt and a little cayenne, a teaspoonful of chopped parsley and half the breadcrumbs previously soaked in milk ; beat up one of the eggs and mix all well together ; form in nice balls, dip in egg and breadcrumbs, and fry a nice golden brown. Crabs, 113— CHAB PATTIES. Some puff paste 1 oz. butter 1 female crab 1 tablespoonful of gravy 1 teaspoonful of anchovy A little cayenne and salt sauce 1 teaspoonful lemon juice Mode. — Prepare the puff paste the same as you do for oyster patties ; take the crab (already boiled), pick all the meat from it and chop it ver}^ fine, put it into a stew- jDan with the spawn or coral (which has previously been pounded in a mortar until quite smooth), butter, anchovy sauce, gravy, lemon juice, cayenne and salt, and a table- spoonful of water. Let it stew for five minutes, then fill the patties with it. 114— POTTED CEAB. 1 female crab 2 ozs. of butter Saltspoonful cayenne Juice of 1 lemon Mace Clarified butter✪ Potted Crab Mode. — Take from a female crab the spawn, coral, flesh and pickings from the legs and claws, pound well in a mortar, season with cayenne, lemon juice and mace to taste. Mix it to a firm paste with good melted butter ; fill small pots with this ; cover the top of each pot with clarified butter and keep in a cool place. PRAWNS. 115— PEAWNS. Prawns are always better if you boil them yourself as then you are quite sure if they are fresh or not, if you buy them cooked there is always a doubt. Mode — Allow the water to boil, then add the salt and prawns ; when they are a nice bright color they are cooked ; they take about twenty minutes.

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Flesh of 1 female crab 1 cupful breadcrumbs Lemon peel 1 teaspoonf ul of mixed 1 egg herbs Butter. Mode.— Get a good female crab, take out all the meat, put the coral on one side, pound the meat in a mortar, add one cupful of fine breadcrumbs and grated peel of a small lemon, a little nutmeg, a teaspoonful of mixed herbs, salt and pepper to taste. Bind the mixture Crabs, with a well-beaten egg, moisten with cream, butter some dariole moulds and fill. Bake for fifteen minutes and turn out, garnish with coral rubbed through a sieve. Rot or may be cold for supper. llO—CEAB A LA FEANCAISE. 1 crab 2 or 3 ozs. butler Saltspoonf ul cayenne Tablespoonful tomato sauce J cupful of white sauce Juice of a lemon Mode. — Pick the flesh from the crab, over it squeeze the lemon, sprinkle the cayenne and put it into a saucepan with the butter, white sauce and tomato sauce ; allow all to boil. Serve on toast either as an entree or savoury. 111— DEVILLED CEAB, 1 crab 1 oz. butter Cayenne and salt Tablespoonful curry powder Tablespoonful Worcester- ^ a cupful of white sauce shire sauce Mode. — Pick the flesh from the crab, put the butter into a saucepan with a little cayenne and salt, add the curry powder and sauce ; add the white sauce, and, when boiling, add the crab. Serve with rice. 112— CEAB CEOQUETS. 1 crab 2 boiled potatoes 1 cupful breadcrumbs 2 eggs Cayenne and salt Boiling fat Butter. Mode. — ^Pick the flesh from the crab, mash up the potatoes with a teaspoonful of butter, salt and a little cayenne, a teaspoonful of chopped parsley and half the breadcrumbs previously soaked in milk ; beat up one of the eggs and mix all well together ; form in nice balls, dip in egg and breadcrumbs, and fry a nice golden brown. Crabs, 113— CHAB PATTIES. Some puff paste 1 oz. butter 1 female crab 1 tablespoonful of gravy 1 teaspoonful of anchovy A little cayenne and salt sauce 1 teaspoonful lemon juice Mode. — Prepare the puff paste the same as you do for oyster patties ; take the crab (already boiled), pick all the meat from it and chop it ver}^ fine, put it into a stew- jDan with the spawn or coral (which has previously been pounded in a mortar until quite smooth), butter, anchovy sauce, gravy, lemon juice, cayenne and salt, and a table- spoonful of water. Let it stew for five minutes, then fill the patties with it. 114— POTTED CEAB. 1 female crab 2 ozs. of butter Saltspoonful cayenne Juice of 1 lemon Mace Clarified butter Mode. — Take from a female crab the spawn, coral, flesh and pickings from the legs and claws, pound well in a mortar, season with cayenne, lemon juice and mace to taste. Mix it to a firm paste with good melted butter ; fill small pots with this ; cover the top of each pot with clarified butter and keep in a cool place. PRAWNS. 115— PEAWNS. Prawns are always better if you boil them yourself as then you are quite sure if they are fresh or not, if you buy them cooked there is always a doubt. Mode — Allow the water to boil, then add the salt and prawns ; when they are a nice bright color they are cooked ; they take about twenty minutes.

Mrs. Maclurcan's cookery book